Prep
0-15 mins
Cook
0 MIN
Ingredients
12
Lamb cutlets, trimmed
1 tbsp
Vegemite
1/4 cup
Honey
2 tbsp
Rosemary leaves, finely chopped
2 tbsp
Olive oil
1
165g Gravox lamb and rosemary gravy
-
Salad or potatoes and steamed green vegetables, to serve
Instructions
Step 1
Combine the Vegemite, honey, rosemary and oil to form a marinade. Pour over the lamb cutlets, refrigerate for 2 hours, or overnight.
Step 2
Heat a barbeque or grill plate over medium heat. Cook the lamb cutlets for 3-4 minutes each side or until cooked to your liking.
Step 3
Heat Gravox Lamb and Rosemary Gravy according to packet directions.
Step 4
Serve immediately with Gravox Lamb and rosemary Gravy, boiled potatoes and steamed broccolini.